Newlyweds Brittany and Brett entered our #GoNuts for Meatless Monday Recipe Contest and were selected as The Grand Prize Winners! As a graduate student studying nutrition, Brittany loves being in the kitchen and takes pride in serving up quality and flavorful combinations for those around her to enjoy. Try their Walnut Burger Enchiladas for a tasty Mexican twist on our #gonuts favorite ::
Ingredients:
Walnut Burger Enchiladas:
1 4-pack of Walnut Burgers
8 flour tortillas
1 bottle of red Trader Joe’s enchilada sauce (could use any sauce)
1 cup spinach, chopped
1 red bell pepper, diced
3 green onions, diced
1/3 cup red onion, diced
1 jalapeño, seeded and chopped
1 can black beans, drained and rinsed
1/2 cup of corn, frozen & cooked
1.5 cup of Trader Joe’s light shredded Mexican blend cheese
1 1/2 teaspoon cumin
Juice from 1 lemon
Cilantro Avo Jalapeño Sauce:
1 cup of cilantro
2 soft avocados
2 jalapeños, seeded and chopped
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon red chili flakes (or to taste)
1 teaspoon apple cider vinegar
Juice from 1 1/2 lemons
Salt and pepper to taste (used about 1/2 tsp salt and 1 tsp pepper)
Side of Greens:
10 stalks of broccolini, stems removed, cut into bite size pieces
1 package of Trader Joe’s Power Greens
3 garlic cloves, crushed
1/2 Tablespoon olive oil
Walnut Burger Enchiladas:
1. Preheat oven to 350 degrees.
2. Slightly thaw Walnut Burgers (~15 minutes) and cut into small pieces, sauté to brown. Allow to cool.
3. Combine diced red pepper, red onion, green onion, drained and rinsed black beans, frozen corn, chopped jalapeño, chopped spinach, lemon juice, cumin, 1/2 cup cheese in a large bowl. Mix ingredients together with a wooden spoon.
4. Pour a splash of enchilada sauce onto the bottom of a casserole dish and spread across the bottom until dish is thinly covered. Pour the rest of the sauce into a large pan (or dish) for dipping the tortillas.
5. Add the cooled Walnut Burger to the enchilada mixture.
6. Dip tortillas (one at a time) into enchilada sauce so both sides are covered in sauce. Set the first tortilla down on the casserole dish and, with a spoon, scoop enchilada mixture into the tortilla (about 1/2 cup of filling in each tortilla). Wrap tortilla tight around the mixture and push to one side of the casserole dish. Repeat this for all 8 enchiladas.
7. Sprinkle remaining cup of shredded cheese onto the top of enchiladas
8. Bake in oven for 25 minutes with foil over the enchiladas; then remove the foil and broil for 5 minutes or until browned.
Cilantro Avo Jalapeño Sauce:
1. Put the flesh of 2 avocados in a bowl with 3 tablespoons of water and mix until creamy with hand blender.
2. Add 1 cup of cilantro and mix until smooth.
3. Add cumin, garlic powder, red chili flakes, apple cider vinegar, lemon juice, salt, and pepper.
4. Blend until homogenous.
5. Drizzle over all enchiladas 0r bring to table for people to do themselves. (We did both!)
6. Enjoy!
Side of Greens:
1. Sautée garlic and broccolini in olive oil over medium heat for 3 minutes.
2. Add Power Greens and cover for 2 more minutes, open the lid occasionally to mix leafy greens with broccolini.
3. Serve warm
